Last week was a whirlwind week. We were out of town from Thursday night-Monday night and in all honesty, I didn’t use much of what I had leftover (after giving much of it away).

I am rested from our vacation and ready to tackle another week with all of these delicious vegetables!

As we head into the cooler months, I am anticipating the onions, leeks and celery along with the winter squash and other fall vegetables.  This is the time of the year that I most enjoy in Michigan and I look forward to the last 10 weeks with the CSA!

1 bunch Swiss chard

1 bunch beets

1 bunch kohlrabi

2 zucchini

2 squash

1/2 watermelon

1 bunch of herbs (I think sorrel?? Not sure on this one! Anyone know from the picture??)

1 bunch of organic Honeycrisp apples (I purchased these in the farm store via Artisan Foods)

1 bunch celery

(in the front)

1/2 pound broccoli

1 pound onions

Peppers and Tomatoes

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I steamed the broccoli and ate it for lunch.  Delicious! My toddler helped me finish the melon as well.  We love to sit next to each other at the table and let that melon juice roll off of our chins

I’ve been hitting up my favorite cookbooks from some fall comfort food. I’m in the mood for it with the cooler temperatures.  Hopefully I’ll be able to share a good recipe (or two) with you this week.

Enjoy the beautiful fall weather!

I’m currently posting from my iPhone! We are on the road and headed North. Vacation awaits us, as does a lot of Michigan wine and cheese, but anyway….

I wanted to show you all what I picked up today. Pardon the photo and any formatting issues. This is the first time I’ve used my phone for a post—from the photo to publishing!

In no particular order:

3/4 pound mixed greens

1 bunch Bok Choy

1/2 pound shallots

1 bunch Swiss chard

2 green peppers

1/2 pound carrots

6 tomatoes

1 bunch of basil (I’m obsessed! I had the choice between chives, sorrel, parsley and basil.)

4 squash and 2 zucchini

1 beautiful melon!

I gave some greens, squash and tomatoes to my mother-in-law, along with the Bok Choy. She is so graciously watching the little one this weekend.

Have a great weekend everyone! Enjoy the last days of summer!

This is a family recipe that I have enjoyed many times over from childhood until now.  I can’t get enough of these tart and tangy cucumbers!

I like to make a batch while I’m doing my other weekly food prep.  They stay good all week long and get sweeter as the week progresses.  This is also a fabulous recipe to take to a get-together or summer BBQ.  I’m a bit late in sharing this one, unfortunately. I apologize for that since the local cucumber harvest is starting to dwindle.

Sweet and Sour Cucumbers

8 cups cucumbers, peeled and sliced (I made a 1/2 batch pictured below)
1 large onion, chopped
1 tsp. salt

(let the above sit in fridge overnight. If you are crunched for time, you can skip this step, but I don’t recommend skipping it)

Drain the next morning.

2-3 cups vinegar
1 cup sugar (you can use more or less depending on how sweet you want them)
1 hefty tsp. dill weed

Mix together and add to cucumber mixture.  Keeps in fridge for up to a week.

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Cucumbers, onion and salt prior to refrigeration

The finished product!